CN105211969A - A kind of cepe composite instant ox bone soup stock and preparation method thereof - Google Patents
A kind of cepe composite instant ox bone soup stock and preparation method thereof Download PDFInfo
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- CN105211969A CN105211969A CN201510752254.3A CN201510752254A CN105211969A CN 105211969 A CN105211969 A CN 105211969A CN 201510752254 A CN201510752254 A CN 201510752254A CN 105211969 A CN105211969 A CN 105211969A
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- bolete
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 56
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000004365 Protease Substances 0.000 claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 108090000526 Papain Proteins 0.000 claims abstract description 17
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 17
- 235000019834 papain Nutrition 0.000 claims abstract description 17
- 229940055729 papain Drugs 0.000 claims abstract description 17
- 235000019419 proteases Nutrition 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 15
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 15
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 15
- 239000012141 concentrate Substances 0.000 claims abstract description 15
- 229940088598 enzyme Drugs 0.000 claims abstract description 15
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 239000008273 gelatin Substances 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 15
- 230000007062 hydrolysis Effects 0.000 claims abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 10
- 239000008187 granular material Substances 0.000 claims abstract description 9
- 239000003094 microcapsule Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 28
- 241000283690 Bos taurus Species 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 19
- -1 I+G Chemical compound 0.000 claims description 14
- 238000002386 leaching Methods 0.000 claims description 14
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- CLBNPFXOBXRGKG-UHFFFAOYSA-M P(=O)(O)([O-])O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.[Na+].P(=O)(O)(O)O Chemical compound P(=O)(O)([O-])O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.[Na+].P(=O)(O)(O)O CLBNPFXOBXRGKG-UHFFFAOYSA-M 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 229940093503 ethyl maltol Drugs 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000008363 phosphate buffer Substances 0.000 claims description 7
- 230000001105 regulatory effect Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 230000008719 thickening Effects 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000222453 Boletaceae Species 0.000 description 1
- 241000222455 Boletus Species 0.000 description 1
- 241001489124 Boletus edulis Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000222562 Suillus Species 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps: (1) screening and cleaning; (2) soak; (3) drain; (4) pull an oar; (5) enzymolysis: regulate slurries pH, make its pH=6.0, then add papain and flavor protease, hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 3h; (6) go out enzyme; (7) filter; (8) seasoning: add flavor enhancement; (9) concentrated; (10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min.Cepe and ox bone combine by the method, prepare and are of high nutritive value, delicious flavour, and mouthfeel is unique, has the product of bolete and the distinctive local flavor of Galbitang.
Description
Technical field
The invention belongs to food processing technology field, relate to the processing technology of edible mushroom purpose compound flavour enhancer, be specifically related to a kind of cepe composite instant ox bone soup stock and preparation method thereof.
Background technology
Cepe (Boletusedulis), also known as big foot mushroom, Suillus albidipes (Peck) Sing, reticulate pattern bolete, belonging to the one in Basidiomycotina, Hymenomycetes, Agaricales, Boletaceae, is the fungi that the dietotherapeutic economic worth of distribution in a kind of world wide is higher.All there is distribution each province of China, and southwest output is higher.It is reported that the known Boletus in the whole world about has 1024 kinds or mutation, known edible of China just has 199 kinds.The meat of the edible and medical value cepe of cepe is plump delicate, aromatic flavour, and delicious flavour is nutritious.It not only has certain nutritive value, and has higher medical value.According to surveying and determination, containing rich in protein and fat in cepe, the several amino acids containing needed by human, electrolytes and minerals.Cepe belongs to high protein and low fat food, wherein, with to increase the relevant amino acid of food flavor as higher in glutamic acid, aspartic acid, alanine, arginine, lysine equal size.Being of high nutritive value of cepe, but often sell with fresh goods, follow-up processing report is little.
Convenient soup blend produces along with instant food development, and it both as the batching of the fast foods such as instant noodles, directly can rush food again.At present, the convenient soup blend processing industry grown up together with instant noodles industry is independent gradually, and the convenient soup blend of various taste, batching constantly emerges, and the development along with industrialization food and life high-speeding sharply increases by its consumption.At present, the production of China's convenient soup blend also has larger gap with external, and mainly kind, taste dullness and nutritive value are lower, and this is badly in need of attaching the importance the problem guided with science in the production development of convenient soup blend.
Summary of the invention
The present invention is directed to above-mentioned weak point and a kind of cepe composite instant ox bone soup stock provided and preparation method thereof, cepe and ox bone combine by the method, prepare and are of high nutritive value, delicious flavour, mouthfeel is unique, has the product of bolete and the distinctive local flavor of Galbitang.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, then cleans up with running water and dry, for subsequent use after pulverizing; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.4-0.6%, 0.4-0.8% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: concentrated by the mixed solution of step (8) gained, being concentrated into moisture is 20% ~ 30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Further, the papain added in step (5) accounts for 0.4% of bolete and the bovine bone powder gross weight drained.
Further, the flavor protease added in step (5) accounts for 0.4% of bolete and the bovine bone powder gross weight drained.
Further, in step (5), hydrolysis temperature is 60 DEG C
The invention provides a kind of cepe composite instant ox bone soup stock and preparation method thereof, there is following several beneficial effect:
(1) ox bone and bolete combine by this preparation method, make bone soup stock taste dense, nutritious, unique flavor.
(2) the method adopts microencapsulation technology, the permanent fragrance remaining soup stock and local flavor, and microcapsule granule dissolubility is good, also can improve the stability of product.
(3) ox bone and bolete combine and are processed into composite instant ox bone soup stock by the method, both can be used as the batching of fast food, and directly can rush food again, instant edible, and be of high nutritive value.
(4) the method achieve twice laid, develop and there is the higher product of added value, reduce ox bone to the pollution of environment, promoted ecological resources Green Development.
Detailed description of the invention
Embodiment 1
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, removing watery blood, then clean up with running water and dry, with for subsequent use after ultra-fine pulverizer disintegrating; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up in drum washing machine;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.4%, 0.4% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: the mixed solution of step (8) gained is concentrated in Rotary Evaporators, and thickening temperature is 75 DEG C, and concentration time is 30-40min, and after concentrated, moisture is 20%-30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Embodiment 2
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, removing watery blood, then clean up with running water and dry, with for subsequent use after ultra-fine pulverizer disintegrating; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up in drum washing machine;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.5%, 0.5% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: the mixed solution of step (8) gained is concentrated in Rotary Evaporators, and thickening temperature is 75 DEG C, and concentration time is 30-40min, and after concentrated, moisture is 20%-30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Embodiment 3
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, removing watery blood, then clean up with running water and dry, with for subsequent use after ultra-fine pulverizer disintegrating; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up in drum washing machine;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 60 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.6%, 0.6% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: the mixed solution of step (8) gained is concentrated in Rotary Evaporators, and thickening temperature is 75 DEG C, and concentration time is 30-40min, and after concentrated, moisture is 20%-30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Embodiment 4
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, removing watery blood, then clean up with running water and dry, with for subsequent use after ultra-fine pulverizer disintegrating; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up in drum washing machine;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 50 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.4%, 0.8% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: the mixed solution of step (8) gained is concentrated in Rotary Evaporators, and thickening temperature is 75 DEG C, and concentration time is 30-40min, and after concentrated, moisture is 20%-30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Embodiment 5
A kind of cepe composite instant ox bone soup stock, its preparation method comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, removing watery blood, then clean up with running water and dry, with for subsequent use after ultra-fine pulverizer disintegrating; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up in drum washing machine;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 55 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.4%, 0.8% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: the mixed solution of step (8) gained is concentrated in Rotary Evaporators, and thickening temperature is 75 DEG C, and concentration time is 30-40min, and after concentrated, moisture is 20%-30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
Claims (5)
1. a preparation method for cepe composite instant ox bone soup stock, comprises the following steps:
(1) screening and cleaning: choose commercially available fresh ox bone, stripping and slicing, boils 5min in boiling water, then cleans up with running water and dry, for subsequent use after pulverizing; Choose without mildew, free from extraneous odour, the bolete that do not rot, clean up;
(2) soak: clean bolete is soaked 2h in water;
(3) drain: the bolete of step (2) gained is shredded, drain to moisture be 30%-40%;
(4) pull an oar: in the bolete drained, add water, break into slurry with beater; The bolete wherein drained and the weight ratio of water are 1:8;
(5) enzymolysis: bovine bone powder is added in the obtained bolete slurries of step (4) and mix, slurries pH is regulated again with sodium hydrogen phosphate-citrate phosphate buffer that pH is 3, make its pH=6.0, add papain and flavor protease again, hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 3h; The bolete wherein drained and the weight ratio of bovine bone powder are 1:2; Papain, flavor protease account for 0.4-0.6%, 0.4-0.8% of bolete and the bovine bone powder gross weight drained respectively;
(6) go out enzyme: by the enzymolysis liquid of step (5) gained at 90 DEG C-100 DEG C enzyme 10-15min that go out, obtain leaching liquor;
(7) filter: by the leaching liquor of step (6) gained through 400 object filter-cloth filterings, remove residue, obtain the enzymolysis liquid clarified;
(8) seasoning: add salt, white granulated sugar, monosodium glutamate, I+G, ethyl maltol, chicken meal, beta-schardinger dextrin-, polyglyceryl fatty acid ester and Sodium Benzoate in the enzymolysis liquid of step (7) gained, its addition account for respectively the enzymolysis liquid weight of clarification 1.0-2.0%, 3%, 0.5%, 0.03%, 0.1-0.3%, 0.5-0.8%, 0.5%, 5% and 0.1%, then mix, dissolve;
(9) concentrated: concentrated by the mixed solution of step (8) gained, being concentrated into moisture is 20% ~ 30%, obtains concentrate;
(10) microencapsulation: gelatin and Arabic gum are as wall material, and concentrate, as core, then spray-driedly makes microcapsule granule, and baking temperature is 100-120 DEG C, and drying time is 30min; Wherein, the weight of gelatin and Arabic gum is 1:2, and the weight ratio of core and wall material is 1:3.
2. the preparation method of a kind of cepe composite instant ox bone soup stock according to claim 1, it is characterized in that, the papain added in step (5) accounts for 0.4% of bolete and the bovine bone powder gross weight drained.
3. the preparation method of a kind of cepe composite instant ox bone soup stock according to claim 1, it is characterized in that, the flavor protease added in step (5) accounts for 0.4% of bolete and the bovine bone powder gross weight drained.
4. the preparation method of a kind of cepe composite instant ox bone soup stock according to claim 1, is characterized in that, in step (5), hydrolysis temperature is 60 DEG C.
5. the cepe composite instant ox bone soup stock that the method according to any one of claim 1-4 is prepared.
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Application publication date: 20160106 |